any one know of a shrimp scampi recipes?

Question

I need a good, quick and easy recipe for shrimp scampi. I have sherry cooking wine, and would like to use that...Any good receipes you know of? I need one fast!

Answer 1

Shrimp Scampi

1/4 lb Shrimp
2 Cloves Pressed Garlic
1/4 tsp Salt
A dash of Cayenne
1 Tbsp Olive Oil
2 Tbsp Butter
1 tsp Sherry
I Pinch Lemon Zest
1 Tbsp Chopped parsley
1 tsp Lemon Juice

Defrost the shrimp if they're frozen and peel them. In a small bowl combine the shrimp, garlic, salt, cayenne, and olive oil. Set that aside for a few minutes to let things marinate. If the shrimp are still a little bit frozen be sure to let it sit until they are completely thawed. They'll cook better if they're closer to room temp than cold.


Over medium heat, in a small pan, melt the butter. Don't get the pan too hot. If it's too hot you'll burn the garlic, boil off the yummy shrimp flavor, and probably overcook the shrimp. As soon as the butter melted, add the shrimp. Let them simmer on one side until they're done half way through and then turn them and cook till done. The time will vary depending on many factors, but for the size shrimp I was using here I turned them after about 2 minutes and then cooked them for another minute.


Just before the shrimp are just done (don't over cook them or they'll be tough) add the sherry, lemon zest, parsley, and lemon juice. Stir everything together and cook for a few seconds more. At this point they are ready to serve. I eat them right out of the pan with some crusty bread to soak up the sauce.

Answer 2

Easy Shrimp Scampi:

15 min 10 min prep
4 servings

2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 lbs large shrimp, peeled (you can buy peeled shrimp or ask them to peel them for you in the Seafood department)
4 cloves garlic, minced
1 lemon, juice of
1/4 cup dry white wine (do not use cooking wine)
salt
fresh cracked black pepper
chopped fresh parsley (do not use dried)

1. Heat the butter and oil in a large skillet over medium-high heat.
2. Add the shrimp and sauté until they begin to turn pink, tossing several times.
3. Shrimp cook fast so be careful not to overcook or they will be tough.
4. Add the garlic and sauté an additional minute.
5. Add the lemon juice and white wine and reduce for about 1 minute.
6. Add the salt, pepper and parsley.
7. Toss well, serve immediately.
8. This is great over Angel Hair Pasta!

Answer 3

PESTO SCAMPI As many 15-20 per pound prawns as you want. These are large prawns with the shell on. With a sharp knife slit the back of the shell down to the tail, leaving the shell intact. Next, slice the prawn and devein. After deveining the prawn, slice down the middle again and spread the prawn out so it looks like it has wings. You will have the meat and the shell attached to the tail. This is a nice presentation. Prepare your linguine to al dente. Prepare pesto by combining 2 cups fresh basil, 5 cloves garlic, 3 tablespoons pine nuts in a blender and blend until a paste starts to form, then add 1+ cup extra virgin olive oil slowly until the paste becomes liquid or an emulsion. Reserve this. Prepare Scampi sauce by heating a medium saute pan for 1 minute on high gas, add 1/2 stick butter. Melt butter, then add 1/2 cup good dry white wine (life's too short for bad wine), cook 1 minute add chopped garlic and meld flavors for about two minutes. Add prawns to sauce tails up. Cook until prawns are opaque laying each on it's side to cook for about 1 minute. Add juice of 1 & 1/2 lemons. Remove prawns from pan and thicken sauce if necessary with a little more butter. Add a small amount, 1/2 cup of pesto to the linguine and mix well. Place pasta on a plate, arrange prawns around the outside of the pasta. Place a side serving of the pesto next to the main dish. The contrasting flavors are interesting. Sprinkle with aged Romano or parmesan freshly grated. For a spicier presentation add red pepper flakes to the saute' pan at the end. I also serve the prawns grilled covered with the pesto as an appetizer.

Answer 4

Easy Shrimp Scampi

2 tablespoons olive oil
2 lbs large shrimp, peeled and deveined,if desired (21 to 25 per pound)
3 tablespoons unsalted butter
4 cloves garlic, minced or pressed through garlic press
2 tablespoons lemon juice
1 tablespoon cooking sherry
2 tablespoons minced fresh parsley leaves
1 pinch cayenne
salt
ground black pepper

Heat 12-inch skillet over high heat until hot, 2 to 3 minutes.
Add 1 tablespoon oil and swirl to coat bottom of pan.
Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl.
Return pan to heat and repeat process with remaining oil and shrimp.
Return empty skillet to medium-low heat; melt 1 tablespoon butter.
Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
Off heat, add lemon juice and vermouth.
Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper.
Return shrimp and accumulated juices to skillet.
Toss to combine; serve immediately.


Easy Shrimp Scampi

1 lb shrimp, peeled with just tail left on and deveined
1 cup cooking sherry
1 tablespoon minced garlic
1/2 cup butter

Heat oven to 350.
Melt butter in pan in oven.
When melted add wine, garlic and shrimp.
Cook in oven for 6-7 minutes or until shrimp is pink.
Remove and serve.